I’m back! Sorry it’s been so long since my last post. Life has been crazy to say the least. You’ve all been there when everything goes nuts at once and something has to give. Aside from life going crazy we also just got back from a family trip to Jamaica. I know, busy life and beach vacation, poor me! Anyways I’m back and ready to spend the rest of the week offering up neat Valentine’s Day thoughts and ideas.
Being that I have a 9 month old this Valentine’s Day will be much different then others. I’m spending this afternoon doing a Valentine’s Day craft with my daughter for family members and writing up cards for her pals at daycare. Oh how life has changed!
Since my daughter is only 9 months giving her sugary candy is a no no so I found these adorable healthy treat ideas for Friday.
How adorable are these snack ideas. I realize my 9 month old has no idea it’s Valentine’s Day but still very cute and tasty.
Are you doing anything special with your little one this week?
I hope you had a great weekend! I spent my weekend relaxing with my family, going to a play group with the babe and doing some shopping for our upcoming Caribbean holiday.
I don’t know about you but I’m constantly looking for healthy and delicious food options. I’ve recently discovered a few that I will definitely share over the next little while. But today it’s all about the avocado and tomato open faced sandwich.
This may be the easiest lunch ever and it’s super delicious. Get a loaf of your favourite, heathly as possible bread. Top it with a couple slices of tomato, avocado, salt and pepper. Voila!
Tell me, what’s your favourite go to healthy lunch? Would you try this?
If you follow my Healthy Food & Fitness board on Pinterest you’ll see that my new obsession is finding delicious smoothie / juice recipes. Right now I only have a food processor so I make smoothies the Italian way, but my next kitchen purchase is going to be the Nutri-bullet or something along those lines.
I made this smoothie last week and loved it. It was very refreshing!
3 kale leaves
1 small cucumber
1/2 cup blueberries
1/2 cup raspberries
Small handful of chia seeds
1 cup of water
I know it doesn’t look overly appetizing but it was!
Enlighten me, what’s your favourite smoothie recipe? Do you like smoothies?
I am always looking for ways to make breakfast more exciting. With Sophia I don’t have time to sit down and leisurely enjoy my breakfast, I need to eat on the go. My go to for a while now has been the granola bars I posted about here but I found these egg muffins on Navy Darling and had to try them.
I’ve copied the recipe here but you can find it and other breakfast options here.
1 tbsp olive oil or coconut oil
½ red onion, finely diced
2-3 sun dried tomatoes, finely diced
handful dark leafy green leaves, finely chopped (this can be kale, swiss chard, spinach, you name it…as long as it is dark, leafy and green!)
red pepper flakes to taste
salt and pepper to taste
2-3 tbsp crumbled feta
– Preheat oven to 350.
– Heat up oil in a pan on medium heat. Add your diced onions, tomatoes, sautéing until soft. Add your greens and cook through until slightly wilted.
– Beat eggs in a mixing bowl, and combine with veggies, red pepper flakes, salt and pepper, and feta.
– Using paper liners or a silicone muffin pan (I tend to avoid the ‘vegetable oil’ sprays which contain low quality oil, but you can also rub the pan with coconut or olive oil) use a spoon to evenly distribute the mixture into 6 cups.
– Bake at 350F for about 20 minutes, checking for doneness (which means check that the egg is not still raw in the centre by jiggling the pan.)
These are super delicious, healthy, full of protein and filling. And they took no time to make!
Since having Sophia and trying to shed the pounds that came along with being pregnant, I’ve started making my own granola bars and cutting down on store bought snacks. As you’ll soon discover by reading this blog, I don’t bake. I suck at it, I burn things and I hate following a recipe that closely. So when I decided I was going to make my own granola bars I was very nervous that it would be a big production that would involve a fire extinguisher. Thankfully I found this amazing 5 ingredient recipe that doesn’t involve a rolling pin or cookie sheet.
1 cup packed dates, pitted (deglet nour or medjool)
1/4 cup honey (or sub maple syrup or agave for vegan option)
1/4 cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, loosely chopped
1 1/2 cups rolled oats (gluten free for GF eaters)
Optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
I add a small handful of chocolate chips for fun!
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
- Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
- Place oats, almonds and dates in a bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g
These are super easy, take no time, taste delicious and keep you full for a long time. I strongly suggest you try these right away!